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Bo Friberg

Almond Sponge: Cocoa-Almond Sponge

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Preparation info
  • Yield:

    2

    sheets, 14 × 24 ×¼ inches ( 35 × 60 cm × 6 mm )
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Delete 3 ounces (85 g) flour and substitute 3 ounces (85

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